Garlic Tossed Vegetables

Wash and prepare the vegetables. Cut 1 medium carrot into sticks, 1 medium zucchini into sticks, 1 small head of broccoli into florets, trim and cut 1 cup of green beans, and cut 1 cup of cauliflower into florets.

Boil the harder vegetables first. Add the cut carrot sticks and green beans to a pot of boiling water and boil for a few minutes until slightly tender. Remove them from the water and transfer to a bowl of ice water to stop cooking.

Next, boil the remaining vegetables. Add the cauliflower florets, broccoli florets, and zucchini sticks to the same boiling water. Boil for a few minutes until slightly tender. Remove them from the water and transfer to the bowl with the other vegetables.

Heat 1 tablespoon of butter in a pan over medium heat. Add 3 minced garlic cloves and sauté until fragrant, about 30 seconds.

Add 1 teaspoon of chili flakes, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to the pan with the garlic. Stir well to combine the seasonings.

Add all the boiled vegetables to the pan with the butter and seasonings. Toss everything together thoroughly to coat the vegetables evenly. Cook for 1-2 minutes, stirring occasionally, until heated through.